Chicken Pita Pockets

• 4 boneless skinless chicken breasts
• 20 -28 ounces low sodium chicken broth (we used low-fat Seasoned Chicken Broth with Roasted Garlic)
• 34 cup low-fat ranch dressing (we used Hidden Valley Original Ranch Light & added cucumber to it.)
• 1 12 teaspoons mrs. dash lemon pepper seasoning
• 2 teaspoons vegetable oil (if possible use less) or 2 teaspoons cooking spray
• 1 cup fresh mushrooms, sliced
• 1 cup sweet onion, thinly sliced
• 1 cup shredded lettuce (we used the cabbage mix for coleslaw) or 1 cup shredded cabbage (we used the cabbage mix for coleslaw)
• 4 pita bread, loaves halved

1. Place chicken between two sheets of plastic wrap and pound to flatten.
2. To make sauce, combine ranch dressing and one peeled, seeded & chopped cucumber.
3. In large skillet, heat 1-1/2 teaspoons oil.
4. (If you can, use less - I have also made these with chicken broth and not oil.
5. ).
6. Add mushrooms and onion; cook 3 minutes or until tender.
7. Remove from pan; set aside.
8. Heat chicken broth and add chicken.
9. Poach for 3 minutes per side or until internal juices run clear.
10. (Watch carefully so it does not get rubbery!
11. ).
12. Slice into strips or shred.
13. Stuff pita bread halves with lettuce or cabbage, chicken strips and mushroom mixture.
14. Top with Hidden Valley Original Light salad dressing with a chopped to tiny bites & deseeded cucumber.
15. Serve with carrot sticks, jicama strips, celery slices, green onions made into fans, & whatever else you can think of.

chicken breasts, chicken broth, lowfat ranch dressing, lemon pepper, vegetable oil, fresh mushrooms, sweet onion, shredded lettuce, pita bread

Taken from www.food.com/recipe/chicken-pita-pockets-263957 (may not work)